| Project/Area Number |
23500959
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kochi University |
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Principal Investigator |
UKEDA Hiroyuki 高知大学, 教育研究部総合科学系, 教授 (60184991)
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| Co-Investigator(Kenkyū-buntansha) |
SHIMAMURA Tomoko 高知大学, 教育研究部総合科学系, 准教授 (50350179)
KASHIWAGI Takehiro 高知大学, 教育研究部総合科学系, 准教授 (60363256)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | 茶 / 発酵茶 / 味 / 機能性 / 抗酸化活性 / 脂肪前駆細胞分化抑制効果 / 脂肪代謝調整機能 |
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| Research Abstract |
Goishi tea, a post fermented tea, is produced in Otoyo town in Kochi Prefecture, Japan. Two fermentation steps by aerobic and anaerobic fungi and microorganisms are conducted in the production of Goishi tea. In this study, the sensory and physiological functions of Goishi tea were investigated using scientific analyses in order to convert the tacit knowledge of traditional manufacturing process into the explicit knowledge. As a result of analysis using a taste sensor, it was found that, in Goishi tea, umami and astringency were weaker and sourness was stronger than other beverages. As for the physiological functions, the antioxidant activity and suppressive effect on differentiation of preadipocytes were investigated. As a result, pyrogallol was identified as the main antioxidant in Goishi tea. It was also elucidated that pyrogallol, gallic acid, and gallocatechin involved in the suppressive effect on differentiation of preadipocytes.
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